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這一道Stewed Chicken是一位外籍朋友教我做的,味道真的非常之棒,甜酸交織,美味無比

目前我還沒在網路上找到中文食譜,以下中英對照是我與朋友一起完成的,請大家有機會一定要試試

 主材料 Main Ingredients

  1.  雞胸或棒棒腿(chicken breast or drumstick): 450/1斤半 (1 pound)
  2.  中型洋蔥(medium onion):1
  3.  青蔥(green onion): 4~5
  4.  大蒜(garlic):4~5

調味料(Seasoning)

A.雞肉醃料(for chicken)

  1. 白醋(white vinegar): 酌量(deliberate use)
  2. 黑胡椒粒(black pepper): 酌量(deliberate use)
  3. 百里香粉(thyme powder):5~10
  4. 綜合咖哩粉(mixed curry powder):10克 (勿過多,以免咖哩搶味)
  5. (salt):適量(deliberate use)

B.炒糖(for browing)

  1. 黑糖或紅糖(dark brown sugar or brown sugar)20~30克/15~25克 (使用紅糖時,用量要比黑糖少一些)
  2. 橄欖油(olive oil):20~30ml

C.最終調味(for final seasoning)

  1. 醬油(soy bean oil):酌量(deliberate use)
  2. 烏醋Worcester sauce:酌量(deliberate use)
  3. 番茄醬(ketchup):酌量(deliberate use) 

【備肉】

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備妥約1斤半的棒棒腿或雞胸(雞胸切成塊狀),並除去雞皮與多餘的脂肪以醃肉。強烈建議使用棒棒腿,或剁成塊狀的雞肉,因為風味會更棒。然而,若以食用的方便性來說,用雞胸肉其實也不錯。在將肉處理好後,用清水清洗一下後,再倒入白醋,用手將白醋與雞肉稍微抓一下,以消除雞肉的腥味。 

[Prepare the Meat] 

Start by preparing a pound of your preferred chicken parts. Remove the skin and fat. It is necessary to remove the skin to let the colour and flavour permeate the meat. Drumsticks or mixed chicken parts work best for this recipe because they will bring out a little extra flavour. However it may be more convenient to use chunks of chicken breast if you plan on using chopsticks for the meal. After removing the skin and fat, wash the meat well with white vinegar to get rid of the raw 'meaty' smell/taste.

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接著,將下述醃料放進雞肉中,並使這些醃料與雞肉充分拌勻,醃至少半小時以上(醃1小時風味會更好):

  1. 2茶匙(10g)的咖哩粉
  2. 黑胡椒粒(用量依照個人口味)
  3. 稍許鹽巴
  4. 些許的百里香粉
  5. 切段(0.2~0.3cm)的青蔥

再來,將一顆中型洋蔥切丁,及4~5瓣大蒜壓碎備用。 

Next, add the seasoning to the meat: two teaspoons of curry, lots of black pepper, salt, a dash of thyme, finely chopped green onion.

Use your hands and mix everything together in the bowl.

Chop a whole onion, then crush and break apart about four or five pegs of garlic. Keep this onion and garlic handy for a later step. 

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炒糖

備一深鍋,熱鍋後加入些許橄欖油。油溫升高後,加入1~2大茶匙(30g)黑糖,然後開始攪動黑糖。此步驟是為了使糖融化,使之焦糖化,這個步驟要特別注意不要讓糖炒到過焦,會變苦,當糖色變至棕色、深(金)棕色就要將火轉小,以免糖炒焦。 

[Make The Browning] 

Begin by heating up the pot and coating the insides with some olive oil. This step will be done on high heat, so other oils will break down and smoke. Add one or two heaping tablespoons of dark brown cane sugar to the pot and start stirring. What you are attempting to do is to melt the sugar and stop the heat after it turns dark brown/black, but just before it starts burning. Watch for when the sugar begins foaming and taking on a golden brown colour. From here on it will burn very quickly. As soon as it's ready, turn down the heat.

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炒料 

將醃了至少半小時的雞肉放入鍋中,開始攪拌雞肉,使每塊肉能沾上焦糖。此時焦糖會變得更黏更硬,但不用擔心,當鍋內溫度又慢慢上升時,焦糖又會慢慢軟化。接著轉中小火開始烹煮雞肉。  

[Cook The Chicken]  

Add the chicken to the pot and begin stirring to thoroughly coat the chicken in browning. The browning may harden and stick when you add the chicken but don't worry. It will re-melt soon enough.  The chicken should be allowed to cook on low heat.

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接著在鍋中加入剛剛切好的洋蔥丁及大蒜

Add your chopped onions and garlic. Keep stirring. 

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當雞肉開始釋出汁液時,就可以開始製作醬汁了。(這步驟的調味甜鹹取決於你自己的喜好。)此時加入一些的醬油、烏醋,及些許的番茄醬,並可使用鹽巴或黑胡椒來調整甜度。規律的攪拌鍋中的醬汁及雞肉,直到雞肉熟了為止。 

Once the chicken has sprung its juices and there's some liquid in the pot, it's time to work on the sauce. This step is done according to your taste. Add a dash of soy sauce, Worcester sauce and a just little tomato ketchup. Add more salt and black pepper to balance the taste if it is too sweet. Stir regularly until the meat is finished cooking.

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食用建議

這道菜非常適合搭配米飯或馬鈴薯泥及蔬菜一起食用。

[Ready to serve]

 Serve with white rice or mashed potatoes with lots of vegetables.

 

 

 

 

 

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